Many of our New foods come from Old Foods. Most recipes are based on others. Like new ideas, there are rarely new recipes. Our parents made recipes that were passed down for generations. Some recipes changed as newer ingredients came along, cooking styles and methods changed, or chefs used what they had on hand. The final outcomes can be tasty and fun.
Baltimore Maryland was home to many such recipes. Nearby Amish, German, Czech, Italian, and other communities brought delicious flavors to America. Some of these recipes took root in Baltimore, during the late 1800’s. The European flavors were introduced but the ingredients may have been different.
Fudge is a Baltimore original. Chocolate was just becoming popular, and chefs were making new goodies. Milton Hershey eventually invented milk chocolate and became a candy icon. Original fudge was made from simple and available ingredients found locally. Even school lunches had a square of fudge for dessert.
Our grandmothers also made a unique treat called” Smierkase”. The simple ingredients make this cake- like cheesecake tasty and easy. The original Czech recipe simply meant “cottage cheesecake”.
This recipe is a perfect dessert for camping and picnic cookouts. It holds together well and can become other recipes easily. Simply add sliced peaches or berries and you take Smearcase to the next level.
In the early 1900’s cream cheese also became available and was used in place of cottage cheese. This light and less sugary cheesecake was sprinkled with cinnamon.
SMEARCASE
CRUST
- 2 cups of flour
- 2 tsp. of Baking Powder
- ¾ cup of sugar
- ½ cup of canola oil
- 2 eggs at room temperature
- Pinch of salt.
FILLING
- 16 oz. of Cream Cheese
- 12 oz. of evaporated milk
- ¾ cup of sugar
- 1 tbsp. of flour
- 2 tsp. of Vanilla
- 3 eggs at room temperature use cinnamon for sprinkling on the top.
Preheat the oven to 325 degrees. In a large bowl mix the cake ingredients. This mix will look more like dough than a cake batter. Press the dough into a 13×9 inch baking dish. You want at least ½ inch thickness of dough/crust for the bottom and sides.
Now whisk together the filling until smooth. The batter will seem thin. Pour over the crust and sprinkle with cinnamon. Bake for 60-70 minutes until the filling has become set. It should not be browned, just more like a finished custard. Cool on a wire rack. Cut into squares and serve.
I have made this simple cheesecake in a Dutch Oven over the campfire with pleasant results. I line the Dutch Oven with parchment or foil to keep from sticking or burning. The lower temperature is easy to achieve on a campfire. Most campers are more willing to try new things when that is all that is available for dinner.
You can add jam or sliced fruit on top with a squirt of whipped cream if desired. Placing fruit on top when baking makes for a tasty outcome as well.
It’s always fun to find food that connects us to our ancestors. This taste of History is a generational bridge full of flavor.
Montana Grant
